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Friday, November 27, 2015

Gluten Free Coconut Oatmeal Walnut Chocolate Chip Cookie Bars(?) I need a catchy name.

Whatever you call them, they are delicious!

I didn't have to do a lot of adjusting to this recipe from Averie Cooks that you can find HERE.

1 large egg
1/2 cup [1 stick] butter, room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1/2 cup gluten free all purpose flour
1/2 cup coconut flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts 
2 tablespoons gelled chia seeds
1 teaspoon baking soda
1 heaping cup semi-sweet chocolate chips


To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, chia seeds salt to taste, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough.

Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours. (I'll be honest I'm not sure it was an entire 2 hours... Probably more like 45-60 minutes.) But Averie Cooks recommends not baking with un-chilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, place dough mounds on nonstick baking sheet, spaced at least 2 inches apart and bake for about 11  until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over-bake! Cookies firm up as they cool. Allow cookies to cool on wire rack before serving. (Or eat one right out of the oven with a glass of whole milk. That's what my family and I did.)

Wednesday, November 25, 2015

Gluten Free Deliciousness + Chocolate Cheesecake Recipe!

I know what this looks like; Jewberly Emiris is jumping on the gluten free fad-wagon late. But it's not that, honest! About 2 years ago our sister Tiffany was diagnosed with gluten sensitivity and it really opened our eyes to the issues gluten causes if your body doesn't quite agree with it. 

 It's been suggested that eliminating harmful gluten (wheat, barley & rye) from our diets could help improve our overall health. As a result, Jewel & I (Kimberly) have been eating gluten free because of some of our health issues.

When we made the change, we knew we didn't want to do it with boxed this and pre-packaged that. Instead I've been substituting organic coconut flour or almond flour in some recipes, introducing quinoa as a new grain, and trying to make everything (from scratch) from minimally or unprocessed all-natural, healthy ingredients as much as possible.

With all being said, we've decided to start a gluten free recipe section on our blog! These are actual recipes (normally containing gluten) that I have personally prepared BUT made adjustments to so they are free of the harmful gluten.

First off... Chocolate No Bake Cheesecake with a Gluten Free Double Chocolate Cookie Crust!

For the crust:

1/3 cup unsweetened cocoa
1/3 cup cacao powder (or you can use Ghirardelli Sweet Ground Chocolate & Cocoa Powder)
1/3 cup packed almond flour
1/3 cup coconut flour
1/2 cup red palm & coconut shortening (I used Nutiva brand, it's organic, vegan and Non-GMO plus it tastes great!)
2 tablespoons salted butter, room temperature
1/2 cup white sugar
1/4 cup brown sugar (light or dark)
1 egg
1 tablespoon pure, good quality vanilla extract
1 cup semi sweet chocolate chips + 1/2 cup milk chocolate chips (or whatever combination you prefer)

Preheat oven to 350 degrees F.

Mix together cocoas, flours - set aside. Cream together sugars, butter and shortening. Mix in egg and vanilla. Add dry ingredients in parts, mixing continually. Mix in chocolate chips. 

Press into the bottom of a greased springform pan (batter will be somewhat sticky, using a silicone spatula to spread may be the easiest.) You will have a little cookie batter left over - that's totally fine! Make them into cookies and bake for 3 minutes, then rotate the pan 180 degrees and bake another 3 minutes. 

Bake the crust for 12 minutes - it seems short but don't over bake the crust! It will firm up as it cools. (I actually put mine in the freezer for a few minutes when it wasn't quite cool.) 

While the crust is baking/cooling... for the filling:

12 ounces cream cheese, softened (1 1/2 8 oz. packages
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 cups real whipped cream (1 cup of heavy whipping cream makes 2 cups whipped cream)

Beat together cream cheese, sugar and butter in large bowl on medium speed until smooth and creamy. (I actually just used a spatula but a mixer would be must easier and quicker).

In a small bowl add chocolate chips and heat in microwave for 30 second intervals. Stirring in between until chocolate is completely smooth and melted. Set aside to cool. Slowly add in cooled, melted chocolate chips, stirring until well blended. Fold in whipped cream until blended.
Spread on top of cooled brownies. Place in the refrigerator until firm, 60-90 minutes.

Final note: Jewberly Emiris is not sponsored by nor compensated in any way 
by any of the products mentioned.

Friday, November 06, 2015

Our YouTube Journey: Basic Knitting Series

In our "Basic Knitting" series TaMera teaches you the fundamentals of knitting. 
When you can't quite get a technique come and see if we have a short, high quality and easy to understand video pertaining to that technique. 
Just another way to help you succeed with your knitting.

Here's our first two videos:

Video 1: How To Cast On - Featuring An Arthritis Friendly Version

Video 2: How To Cast Off (Bind Off)

Tuesday, November 03, 2015

Reflections on Sew With Me September (The Sew-A-Long)

Overwhelmed with blessings.

That's seems to describe what I'm feeling.

I haven't formally announced it but I was the winner for the "Sew With Me Sew-A-Long". I think the reason being; I was am still in shock.

I won the Sew-A-Long with an ensemble of red heart cotton printed fabric that I used because I was bothered by it still being in the stash!

One of the things I enjoy about the Sew-A-Long group is you aren't judged by your sewing experience or how well you did. If you finish the project (In September's case, four coordinating pieces) by the end of the allotted time (and share it with the group) you are entered to win!

The Prizes

In no particular order I'm going to share the prizes!
Some of them were predetermined and others were chose from a list.

The Boxy Bag from So Sew Easy (PDF Pattern)

In the midst of making my Cargo Duffle Bag, Dad mentioned that he'd like a better bag for his gym stuff. Right now, he's using a square tote bag which he likes the size of but wishes it had a zipper and some stability in the sides. I'm pretty certain the Boxy Bag made bigger will be the answer!

Had to share this adorable patchwork one that I found online! -->
(Click on "Source" to go get more info on the bag pictured)


Angelina Shorts from Itch To Stitch (PDF Pattern)

I used the process of elimination for the pattern from Itch To Stitch!
She has some great patterns and this was the only way that seemed logical for me to get her an answer in a timely manner. 
The Angelina Shorts won out because I can't recall ever seeing a shorts pattern like this before. 
I love the golden buttons and am wishing it was closer to warm weather so I could stitch some up!

Zaria Flow Skirt from Named Clothing (PDF Pattern)

Named Clothing let me choose a pattern from their 2 recent collections. Let me tell you...that was still too broad of a choice range! They have amazing patterns in both that it was still an incredibly hard decision. I enlisted Kimberly's help and we got it narrowed down to this 2 in 1 skirt pattern.

The pencil skirt version, has some cute top-stitching detail! I'm starting to figure out that I love small details in clothes! 

Finlayson Sweater from Thread Theory 

Thread Theory is focused on getting quality menswear patterns to the home sewer and I couldn't be more pleased!

Thread Theory's pattern packages are the coolest! They come in a folder instead of an envelope, they include a garment tag for your make and a booklet full of the instructions and other useful information!
Cannot wait to get started on sewing my first piece of menswear!

Cross Body Bag from So Sew Easy (PDF Pattern)

I've got the bag making bug while stitching up the Cargo Duffle and I wanted to have something more challenging up my sleeve. When I saw the Cross Body Bag which includes zipper pockets, a metal enclosure, adjustable and removable straps...I said
"This is it!"

Fabric from Elliot Berman Fabrics

Wow. It's the most beautiful fabric I have ever seen! It is stunning! 
Top Fabric: Digital Print Wool Silk Gazar from J. Mendel
Middle Fabric: Italian Cashmere Angora Wool Coating from Calvin Klein
Bottom Fabric: Classic Satin Brocade from Chanel

A cool tidbit is I had been looking for a online dealer with wools and finer fabric and here one gets dropped in my lap!!

Wow, it was such an amazing experience and I really need to get to sewing some if these!

-'- Jewel

Sunday, November 01, 2015

October Stashbusting Overview

Added to the stash:

1 Vintage Full Sheet (3-4 yards) Thrifted from the B&B

From the stash:

2 3/8 yards: With The Leaves I'll Fall - Blouse
3 1/8 yards: Little Rough Around the Edges - Dress
1 5/8 yards: McCall's 6706

7 1/8 yards out of the stash! Not as many as some months...but better then I expected! 
-'- Jewel

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